Blueberry Scrolls
It’s October in Sydney and spring has sprung. Which means that it’s berry season. All berries are plentiful and in particular blueberries are luscious and plump, just asking to be made into scrumptious buttery scrolls.
The yeasted dough is rolled and filled with butter. It’s then laminated -that is, folded and rolled, a little bit like a croissant. But so much easier!
The laminated dough is filled with sweet blueberries and sugar, and dipped in even more blueberry sugar once baked.
Breakfast sorted!
275mls milk
1 free-range egg
7g instant yeast
510g strong flour
90g caster sugar
7g salt
50g cubed butter +70g cold butter for folding
Filling and glaze
275g blueberries
100g caster sugar
50g warmed honey
For the dough, combine the milk and egg and whisk together. Sprinkle the yeast over the liquid and whisk to dissolve.
Add the liquid to the bowl of an electric mixer. Add the flour, followed by the sugar, salt and cubed butter.
Mix on low unto combined, then mix on medium speed for about 6 to 10 minutes or until the dough passes the windowpane test. Remove the dough to a board or benchtop which has been lightly floured.
Thinly slice the 70g cold butter. You could use a cheese grater, but a very sharp knife does just as well.
Roll the dough on the floured board into a long rectangle, about 50 cm x 25 cm.
Place the sliced or grated butter all over the dough. Fold in half from one short end to the other short end. Repeat twice more. Turn the dough 90° and roll it into another long rectangle about 50cm x 25 cm. Fold the dough as before three times.
Turn the dough 90° again and roll to a rectangle about 50cm x 25 cm. Fold the dough three times as before.
Place the dough in a plastic container or on a large plate and loosely cover it with cling wrap. Put the container in the fridge and refrigerate for 8 to 15 hours—overnight is best!
Remove the dough from the fridge and let it come to room temperature for about 10 minutes. Roll the dough into a large rectangle, 10cm x 45 cm.
Combine the blueberries and 50g of the castor sugar in a bowl. Scatter the blueberry sugar mixture over the entire rectangle. Carefully roll the dough, starting from the long side closest to the edge of the bench. Trim the ends of the dough and cut into 12 scrolls. Place the scrolls into the muffin holes, cut side up.
Put the muffin pan into a large plastic bag. Leave in a warm place to prove for about an hour.
Preheat your oven to 200°C or 180°C fan.
Remove the muffin pan from the plastic bag. Scatter the rest of the castor sugar over the top of the scrolls and place the muffin pan into the preheated oven. Bake for 20-25 minutes or until the scrolls are risen and they are a deep golden brown.
Remove the scrolls from the oven and brush them with the warmed honey. These blueberry scrolls are delicious served while still warm from the oven.